In a large skillet, sauté onions, bell peppers and mushrooms in 1/2 stick of butter and 1/2 cup olive oil until tender (4-5 minutes).

Add the white wine and let reduce by half. Add the minced garlic, thyme, basil, black pepper and cayenne, and continue cooking 1-2 minutes. Sprinkle in the flour, coating everything generously until all liquids are absorbed.

Slowly add the heavy cream, stirring constantly until desired thickness. Fold in the artichoke hearts and continue to simmer for 2-3 minutes.

In a separate skillet, add the other 1/2 stick of butter and the 1/2 cup olive oil, and add shrimp to sauté. Add salt and pepper to taste. Add lemon juice. Cook approximately 4-5 minutes and add to cream sauce, including all shrimp juices.